Originating from North Africa and the Middle East, Shakshuka is a spicy tomato and egg dish that’s perfect for an easy (but impressive) brunch. My take on Shakshuka uses common pantry and fridge items, so you can create a cafe moment without leaving the house - or changing out of your pyjamas

Ingredients:

• Olive oil

• 1 onion, thinly sliced (I prefer red onion for its sweetness)

• 4 gloves of garlic, crushed

• dried chilli flakes

• 1/2 teaspoon of ground cumin

• 1 teaspoon of smoked paprika

• 1 tin of tomatoes (I prefer whole, peeled tomatoes for texture but you can used crushed)

• 1 tin of red kidney beans, strained and rinsed (chickpeas or cannellini bean would also be great)

• 1 red capsicum

• free-range eggs (1-2 per person)

• fresh herbs (coriander or parsley) or rocket

• salt and pepper

• toast for serving (Turkish bread or Sourdough would be ideal)

Method:

• Put a heavy-based pan on medium heat, add a good glug of olive oil

• Add onion, cook until translucent but don’t colour

• Add garlic, cook for 1-2 minutes stirring constantly with a wooden spoon

• Add chilli, paprika and cumin and cook for a further 1-2 minutes while stirring

• Add tomatoes, squish whole tomatoes with the back of the spoon

• Add kidney beans, I like to squish some of them too

• Char the capsicum - I do this by placing the capsicum directly on a gas burner and rotating it until all sides are blackened. You can also do this under the grill. When all sides are blackened, seal the capsicum in a plastic bag or a covered bowl for around 10 minutes. Run the charred capsicum under the tap and peel off the blackened skin off with your fingers - don’t stress too much if there are stubborn bits but you can scrape them off with a paring knife if you like. Cut the top and bottom off the capsicum, remove the seeds and slice it into ribbons. Add to the pan.

• Stir to ensure all ingredients are well combined. Add salt and pepper to taste.

• Create a well for each egg using the spoon (up to four eggs).

• Crack the eggs into the wells, turn the heat to low and cover with a lid for 5 mins.

• Remove the pan from heat when the eggs are to your liking (for me, that’s firm egg white and runny yolk). Check the egg by touching it lightly with your finger. Remember, the eggs will continue to cook after you take the pan off the heat, so do this when the eggs are just ready.

• Sprinkle the Shakshuka with fresh herbs and or rocket and serve in the pan for oohs and ahhs. Eat with buttered toast.